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9:00 am-12:15 pm
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NOURISHING
TRADITIONAL DIETS: The Key to Vibrant Health�Room G/H
Animal fats, properly prepared whole grains, enzyme-enriched
foods and nourishing bone broths kept our ancestors healthy. Sally Fallon
Morell, author of Nourishing Traditions,
explains why you need these foods too. Beginning with a presentation of Dr.
Weston Price�s unforgettable photographs of healthy traditional peoples,
Sally explains the underlying factors in a variety of traditional diets that
conferred beauty, strength and complete freedom from disease on so-called
primitive populations.
� Sally Fallon Morell, The Weston A.
Price Foundation
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11:00 am - 12:15 pm
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Yes, We Can!�Room
D/E
How to can, freeze, pickle, dry, and store local, seasonal food.
� Terra Brockman, Henry�s
Farm, Land Connection
� Rob Gardner, thelocalbeet.com
� Paul Virant, Vie
Restaurant
� Vicki Nowicki, Liberty
Gardens (moderator)
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Better Food,
Better Communities, Better Planet�Room F
How to make a positive change in your community through food
activism.
� Mari Gallagher, Mari
Gallagher Research & Consulting Group
� Julia Govis, Illinois
Farm to School
� Leah Ray, The
Peterson Garden Project
� Bianca Alexander, Conscious
Living TV, (moderator)
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The Buzz on
Bees�Room I
How to raise bees for fun and profit.
� Cleetus Friedman, City
Provisions
� Michael Thompson, Chicago
Honey Coop
� Bronwyn Weaver, Heritage
Prairie Farm
� Richard McGinnis, Mindful Metropolis
(moderator)
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12:30-1:45 pm
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Is Vertical Farming the Future of
Agriculture?‑Room D/E
Learn about cutting edge practices like aquaculture,
hydroponics, soil-less farming.
� Erika Allen, Growing Power
� Ken Dunn, Resource Center Chicago
� John Edel, Plant Chicago
� Myles Harston, Aqua Ranch
� Arash Amini, Aquaponics, LLC (moderator)
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FoodSpeak 101�Room F
Find out the true meaning of food labels such as organic,
humane, free-range, cage-free.
� Chris Cubberly, Tempel Farms Organics
� Andrew Gunther, Animal Welfare Approved Program
� Beth Unger, Organic Valley
� Ann Wright, USDA
� Kim Hack, American Institute for Wine and
Food (moderator)
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The Conscious Carnivore�Room G/H
How to use the whole animal to promote sustainability, avoid
waste, and dazzle your tastebuds.
� Bartlett Durand, Black Earth Meats
� Herb Eckhouse, La Quercia
� Paul Kahan, Blackbird, avec, Big Star, and The Publican
� Rob Levitt, The Butcher and Larder
� Ellen Malloy, Restaurant Intelligence Agency (moderator)
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Please Your Palate and Your
Purse�Room I
How to prepare and eat local and sustainable food on a budget.
� Laura Bruzas, Healthy Dining Chicago
� John Peterson, Angelic Organics
� Dave Rand, Green City Market
� Peggy Ryan, Kendall College
� Melissa Graham, Purple Asparagus (moderator)
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2:00-3:15 pm
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Antiques
Roadshow: The Heirloom on Your Plate�Room D/E
Why preserving heirloom varieties of vegetables, fruits, grains,
and heritage animal breeds is important.
� John Caveny,
Caveny Farms
� Gene Mealhow, Tiny
But Mighty Food
� Dave Snyder,
Chicago Rarities Orchard Project
� Grant Kessler, Grant
Kessler Photography (moderator)
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New
Wave Composting�Room F
Explore options to incorporate composting into your life.
� Stephanie Davies, Urban
Worm Girl
� Aaron Durnbaugh,
Chicago Department of the Environment
� Cathy Scratch, Feed
Earth Now
� Ken Dunn,
Resource Center Chicago (moderator)
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No
Yolk! Chickens in Your Back Yard�Room G/H
Enjoy fresh eggs every day by raising chickens in your own
backyard.
� Martha Boyd,
Angelic Organics Learning Center�s Urban Initiative
� John Emrich,
Backyard Chicken Run
� Jennifer Murtoff, Home
to Roost Urban Chicken Consulting
� Sarah Elizabeth
Ippel, Academy for Global Citizenship (moderator)
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Small-Space
Gardening�Room I
How to grow food in your back yard, on rooftops, back porches,
and in containers, both indoors or out.
� Milton Dixon,
Permaculture Productions
� Seneca Kern,
WeFarm America
� Ron Nowicki, The
Land Office
� Jeanne Pinsof Nolan, The
Organic Gardener
� Mike Nowak, WCPT
(moderator)
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3:30-4:45 pm
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Fresh
in Four Seasons�Room D/E
How to grow fresh food year-round.
� Gregory Bratton,
Intergenerational Growing Projects
� Kelly Larsen, Windy
City Harvest
� Bill Shores,
Shores Garden Consulting
� Connie Weaver,
Community Winter Market Sponsored by the Geneva Green Market, NFP
� Angie Mason,
Chicago Botanic Gardens (moderator)
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Cheap
Food is Not Healthy Food�Room F
Find out how sustainably raised food benefits public health, the environment, and
animal welfare.
� Dr. James M.
Galloway, Assistant U.S. Surgeon General
� Karen Hudson, Families
Against Rural Messes
� Bob Martin, Pew
Foundation
� Sarah Lovinger,
Physicians for Social Responsibility (moderator)
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Beyond
Broccoli: A Meat-Eaters Guide to Eating Vegetarian�Room G/H
Learn how to prepare vegetarian meals to improve your health and
tread lightly on our planet.
� Jill Barron, Mana
Food Bar
� Karyn Calabrese,
Karyn's Raw
� Markus Schramm, Manna
Organics, LLC
� Dan Staackmann,
Upton's Naturals
� Michael Alexander,
Conscious Living TV (moderator)
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Home
Cheesemaking�Room I
How to make fresh cheeses at home
� Don
Larson, Pine Row Farm
� George Rasmussen, Swan
Creek Farms
� Michael Staver,
Kendall College
� Keighty Alvarez, thelocalbeet.com (moderator)
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TRADE SHOW
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WHAT�S WORKING IN SCHOOL FOOD
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FOOD POLICY SUMMIT
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8:15 -
9:45 am
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Registration
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School Food
FOCUS District Presentations, Round 1�Room E
Discuss successes and challenges in school food procurement
change efforts, including sourcing local produce, incorporating salad bars,
and collaborating with partners.
� Bob Bloomer,
Chicago
� Stephen O�Brien, New
York City
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8:45 -
9:45 am
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Registration
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10:00-11:15
am
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Opening
Symposium�Hall A
� Jim Slama, FamilyFarmed.org
� Sheila Simon, Illinois Lt.
Governor (Invited)
� Warren Ribley, Director,
Illinois Dept. of Economic Opportunity
� Ann Wright, USDA
� Ken Kaplan, MIT Collaborative Initiatives
� Kathy Lawrence, School Food FOCUS
� Rochelle Davis, Healthy Schools
Campaign
� Bob Scaman, Goodness Greeness
� Erika Allen, Growing Power
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11:30 am-12:50
pm
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Large Scale
Sustainable Meat Procurement�Room D
Meat producers
discuss opportunities and challenges they face meeting marketplace demand.
� Pete Bassett, Organic Prairie
� Bill Kurtis, Tallgrass
Beef
� Patty Whisnant, American
Grass Fed Beef
� Paul Willis, Niman Ranch Pork Company
� Moderator: Chris Ely, Applegate
Farms
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School Food
FOCUS, District Presentations, Round 2�Room E
Discuss successes and challenges in school food procurement
change efforts, including increasing whole grains, sourcing fresh fruits
& vegetables, improving flavored milk and changing bid specifications
� Kymm Mutch,
Milwaukee
� Jim Groskopf, Saint
Paul
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From
Farm to School in the Chicago Metro Area�Room F
Key
process steps for implementing farm to school programs and opportunities to
promote policy and systems change.
� Lindsey Arenberg, Seven Generations
Ahead
� Bobbie Desprat, Community
Consolidated School District 15
� Micheline Piekarski, Oak Park/River
Forest School District 200
Moderator: Anupama Joshi, National
Farm-to-School Program
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Teaching and Eating In the Garden: Enabling Educators to
Utilize the School Garden in Their Curriculum and Nutrition Education�Room G
School gardens provide opportunities for
engaging in the food system. Discuss what tools do educators need to fully
utilize these gardens.
� SlowFood�Megan Larmer, Chicago Rarities
Orchard Project
� Lynn Hyndman, Dawes Elementary
School
� Jason Greenberg, Chicago Waldorf
School
� Jennifer Sandy, PreSERVE
Community Garden
SNAPshots: A Visual Conversation About Hunger and SNAP
Benefits on Chicago�s North Side�Room H
Discuss what role the 2012 Farm Bill will
play in the SNAP program and decipher policy recommendations within this bill.
� Erin
Edwards, Northside Anti-Hunger Network
� Kelly
Viselmand, EZRA
� Anita
Denes, EZRA
� Lara
Ignoffo, Deborah's Place
SNAP/EBT Support at Farmers Markets�Room I
This
session targets two policy recommendations: 1. Support
and ensure proper funding for HB4756 (Farmers Market Technology Improvement
Act),
and 2. Support City of Chicago Farmers Market�s
EBT program.
� Dennis Ryan, Experimental Station
� Corey Chatman, Experimental Station
� Pat Stieren, IL Farmers Market
Network
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11:30-6:00
pm
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TRADE SHOW FLOOR
OPENS
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1:00 �
2:15 pm
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LUNCH�Hall B or
LUNCH WITH GREEN CHICAGO RESTAURANT CO-OP�Room D
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2:30-3:50
pm
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The Farm to
Restaurant Connection�Room D
Producers and
restaurant owners learn lessons from veteran restaurateurs and vendors on how
to source local products
� Marc Bernard, Lettuce
Entertain You
� Dan Rosenthal, Green Chicago
Restaurant Cooperative
� Bruce Sherman, North Pond Restaurant
� Moderator: Ron Cropper, Sustainable
Foods
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School
Food FOCUS Roundtable Discussions
Hall A
East�Tools to Jumpstart Procurement Change
� Jim Groskopf, Saint
Paul Public Schools
� Kymm Mutch,
Milwaukee Public Schools
� Laura Stanley,
School Food FOCUS
Hall A
West�Maximizing USDA Foods to Create Healthful Meals
� Laura Walter, USDA
Food and Nutrition Service
� Julie Mikkelson, USDA
Food and Nutrition Service
� Bob Bloomer,
Chicago Public Schools
� Kathy Lawrence,
School Food FOCUS
Room E�Working
with Government and Community Partners
� Stephen O�Brien,NYC
School Food
� Rochelle Davis,
Healthy Schools Campaign
� Cathy Nonas, NYC
Department of Health and Mental Hygiene
� Julia Govis,
Illinois Farm to School
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Food Safety in
School and Community Gardens�Room F
Schools and food service companies are beginning to address food
safety issues in order to serve garden produce in their cafeterias.
� Ken Dunn, Resource
Center Chicago
� Dan Schnitzer, Academy for
Global Citizenship
� Angie Mason, Chicago Botanic
Garden
� Moderator: Ann Wright, USDA
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Urban Agriculture Zoning and Policy�Room G
Explore
the Urban Agriculture Zoning Ordinance for the City of Chicago with a focus
on the
basics of zoning as a guide to city land use and other decisions
� CFPAC & AUA�Kevin Pierce, Resource Center/City Farm
� Patsy Benveniste, Chicago Botanic Garden
� Amy Beltemacchi, Root-Riot Harambee Garden
� Paul Hardej, City Micro Farms, LLC
Illinois Stewardship Alliance's Grassroots Policy
Committee: Advocating For You, From Farm To Fork�Room H
This breakout session will serve as ISA's
Chicago regional policy meeting.
� Wes King, ISA
� Lindsay Record, ISA
Next Level Of Food Safety: Procurement of School Food
Supply Purchases�Room I
Focus on the procurement of school food
produced by corporations, farms and dairies that operate under just and
ethical principles and recognize that safe food comes from workers in safe
working conditions.
� Charlotte Williams, Center for New Community
� Natasha, Former worker, Tyson Meats
� Loretta Horton, LSSI
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4:00-5:20
pm
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Scaling Up
Urban Agriculture for Wholesale Markets�Room D
Urban
agriculture offers tremendous opportunities to provide a large volume of
local fruits and vegetables for wholesale markets in the 21st
century.
� Erika Allen, Growing Power
� Dan Carmody, Detroit
Eastern Market
� Ken Dunn, Resource
Center Chicago
� Brandon Johnson, Washington Park
Consortium
� Moderator: David Spear, Whole Foods
Market
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School Food FOCUS Open
Time for Networking and Conversation�Room E
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Lessons Learned in School
Food Pilots�Room F
New programs are changing
the way schools feed and educate children.
� Gary Cuneen, Seven Generations
Ahead
� Julia Govis, Illinois Farm to School
Coalition
� Pam Horwitz, American Corn
Growers Association
� Sarah Elizabeth Ippel, Academy for Global
Citizenship
� Jason Weedon, Gourmet Gorilla
� Moderated by Rochelle Davis, Healthy Schools
Campaign
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Innovations Or Infractions?: Making The Urban
Agriculture We Want�Room G
Discuss urban agriculture innovations and best
practices that are likely to encounter current and future policy constraints
� AUA�Martha Boyd, Angelic Organics Learning Center
� Ryan Anderson, Delta Institute
� Lyndon Valcenti, Chicago Department of Environment
We Are What We Eat: Food Access And Its Impact On
Community Health�Room H
Learn concrete strategies to influence food-access
policy development and implementation, including the specifics of the
Illinois Fresh Food Fund.
� Danny Block, Chicago State University
� James Bloyd, Cook County Department of Public
Health
� Terri Johnson, Jane Addams Hull House
Innovative Local Policies that Challenge the Fast Food
Industry and Protect Children's Health�Room I
Explore local policies challenging fast food industry
practices that endanger children�s health and create unhealthy food
environments.
� Juliana Shulman, Corporate Accountability
International
� Alfred David Klinger, retired physician
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5:45-6:30
pm
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School
Food FOCUS Closing and Evaluation�Room E
Review action steps for the near future, share concluding
insights and thoughts, and take part in evaluating the day�s activities.
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Closing,
Evaluation, and Networking�Room G
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5:30-7:00
pm
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FREE WORKSHOP!
So You Want to
Be a Farmer�Room D
Leading experts
discuss opportunities available to people from all walks of life to become a
farmer.
� Sheri Doyel, Angelic
Organics Learning Center
� Michael O�Gorman, Farmer-Veteran Coalition
� Larry O�Toole, Growing Home
� Mike Sands, Prairie Crossing Farm
Incubator
� Moderator: Patsy Benveniste, Chicago
Botanic Garden
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6:00-7:00
pm
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Meet The Buyers
Reception�Rooms G, H, I
Leading Midwest
food buyers meet farmers and food businesses to create buying relationships.
� Chartwells-Thompson
Hospitality
� Chipolte
Mexican Grill
� Dill Pickle
Food Co-op
� Door to Door
Organics
� Get Fresh
Produce
� Goodness Greeness
Irve & Shelly�s Fresh Picks
� Local Folks
Foods
� Lou Malnati�s
� Niman Ranch
� Piece Brewery
& Pizzaria
� SugarToad
Restaurant
� Whole Foods
Market
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7:00-10:30
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Localicious
Party�
Hall A/B
Local chefs pair with family farmers to create the freshest
flavors of the season. Come enjoy great food, libations and meet leaders in
the local food movement. Proceeds benefit FamilyFarmed.org, a leader in
building local food systems for the past ten years.
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8:00-8:30 am
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Registration
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8:30-8:45
am
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Welcome�Hall
C
� Jim Slama,
Introduced by Warren King, Board
Chair, FamilyFarmed.org
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8:45-9:20
am
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Keynote�Hall
C
� Gary Hirshberg,
Stonyfield Farm
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9:20-10:00
am
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Morning
Plenary: Local and Sustainable Food Retailing�Hall C
� Michael Bashaw, Whole
Foods Market
� Irv Cernauskas, Irv
& Shelly's Fresh Picks
� Gary Hirshberg, Stonyfield
Farm
� Moderator
Andy Whitman, 2X
Partners
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FARMER�Room
D
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FOOD BUSINESS�Room
E
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COMMUNITY�Room F
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10:10-11:10 am
First Session:
Funders/Investors
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Farm Finance Opportunities
� Michael Bashaw, Whole Foods Market
� Sue Maraccini, USDA Farm Service Agency
� George Ranney, Chicago
Metropolis 2020
� David Miller, Working Farms
Capital
� Moderator: Rich Schell, Wagner and Schell.
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Food Business
Financing
� Colleen Callahan, USDA Rural Development
� Jeffrey Lampe, Hopewell
Ventures
� Ella Wood, PNC
Bank
� Moderator: Kim Hack, American Institute of
Wine and Food
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Community Financing
� Suzanne Keers, Local First
Chicago
� Lucy Tuck, IFF
� Moderator: Calvin Holmes, Chicago Community
Loan Fund
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11:20 am-12:20
pm
Second Session:
Farms/Businesses
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Farm Success
Stories
�
Bob Borchardt, Harvest Moon
Farm
� Wes Jarrell, Prairie Fruits Farm
� John Peterson, Angelic
Organics
� Moderator: Charlotte Flinn
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Food Business Success
Stories
� Bartlett Durand, Black Earth Meats
� Matt Kilgus, Kilgus Farmstead
� Arjan Stephens, Nature�s Path Organic
� Moderator: Marc Schulman, Eli�s Cheesecake
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Building Social
Enterprises
� Dennis Ryan, Experimental
Station
� Rick Terrien, Wisconsin
Innovation Kitchen
� Orrin Williams, Center for Urban
Transformation
� Moderator: Zina Murray, Logan Square
Kitchen
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12:20-1:00
pm
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LUNCH�Hall
B
|
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1:00-1:45
|
Business
Plan Competition Finalists�Hall C
� Moderated
by Linda Darragh,
Chicago Booth School
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1:45-2:45
pm
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Financing
Fair�Hall A
Farms and food businesses meet potential investors.
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2:45-3:30
pm
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Keynote�Hall
C
� Introduction Leland Strom, Farm Credit
Association
� Will Allen,
Growing Power
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3:30-3:45
pm
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BREAK
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3:45-5:40
pm
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THE HOW MUCH, WHERE AND HOW OF
RAISING MONEY FOR YOUR BUSINESS
� Andy Whitman, 2X Partners
� Kathy Nyquist, New Venture
Advisors
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3:45-4:20 pm
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YOUR FINANCING
STRATEGY
� The Spectrum of Financing Options (joined by Linda Darragh, Chicago Booth
School)
� Using cash forecasts to determine funding needs
� Q&A
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4:20-5:05 pm
|
FINDING
FINANCING SOURCES
� Traditional Sources
� Non-Traditional Sources, (joined by Marc Lane, Marc J. Lane Wealth Group
and Suzanne Keers, Local First Chicago)
� Q&A
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5:05-5:40 pm
|
TELLING YOUR
STORY
� 10 Elements of Effective Stories
� 5 Things You Need to Prepare
� 10 Reasons Investors Pass
� Q&A
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5:40 pm
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ADJOURN
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